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Creamy cauliflower mash

I love mashed potatoes but when I started on a diet I couldn't have them as much! This made me create a healthier version using cauliflower and low fat cream cheese instead of butter! Steaming the cauliflower instead of boiling it in water will result in a fluffier mash.

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Ingredients
Serves: 4

1 whole cauliflower, cut into florets

1 tablespoon olive oil

1 clove garlic, crushed

1 tablespoon grated Parmesan cheese, or to taste

1 tablespoon low fat cream cheese

1/2 teaspoon sea salt, or to taste

1/8 teaspoon freshly ground black pepper, or to taste

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MethodPrep:15min › Cook:10min › Ready in:25min

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add cauliflower, cover, and steam until tender, about 10 minutes.

Meanwhile, heat olive oil in a small pan over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.

Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt and black pepper.

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Reviews & ratingsAverage global rating:

(562)

Reviews in English (427)

N

by naples34102

567

I've tried many variations of mashed cauliflower and while I've enjoyed them all, all were not as "fluffy" as I would like, and in fact leaned toward the "porridge-like" side - until now. Steaming the cauliflower, rather than cooking it in water, obviously is the solution and I'm happy to be this recipe's first reviewer so I can reveal the secret!
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21 Jan 2013
(Review from Allrecipes US | Canada)

H

by Holiday Baker

310

From a healthy standpoint this recipe is great. It is low carb, has fiber, low fat, and low calories. To top, it is super easy to make. The garlic flavor is prominent, so you must like garlic. I had a 16oz bag of cauliflower in the freezer, I wanted to use up. I defrosted it and steamed it in the microwave for 5 minutes. For the tablespoon of cream cheese I had to use regular, as it was all I had from another recipe. The salt seemed like a lot, so I did use the Kosher salt suggested. It wasn't too salty. I don't have a food processor, so I put it in my Vitamix blender on medium speed. I tried to cream half of it, but it moved to the sides of the container. So, I added the rest of the ingredients minus the other half of the cauliflower. When I did that it all blended. After it was creamed I added the other half of the cauliflower and blended it until it was a good consistency. I like the way this looks like mashed potatoes, but doesn't give that heavy belly filling. I got about 3 small servings.
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22 Jan 2013
(Review from Allrecipes US | Canada)

C

by Carolyn Chieffe Perrine

255

I absolutely HATE cauliflower! What possessed me to try this recipe I have no idea, but I am glad I did! Creamy and delicious and definitely not overpowering on the cauliflower flavor.
A few hints to make it stand out:
Be sure you drain the cauliflower after steaming. You may even find a way to squeeze excess water from it. Once everything is blended, it is very thin. It holds it's shape and "acts" like mashed potatoes, but still very thin.
I felt the salt was actually lacking so I doubled the amount.
Keep the food processor running the whole time while you add stuff. You want to really process the heck out of it to get that creamy consistency.
HERE IS THE BIG HINT!!! Once you are done and ready to scoop it out of the food processor to serve it - DON'T! Scoop it out and put it back in the pot you used to steam the cauliflower (after draining and drying the pot). Heat it until piping hot. On medium, this will only take a minute or two while you stir constantly. Because the cauliflower is whirring around in the processor and you're adding cold cream cheese and cold parmesan cheese, it really brings the temperature way down. I ate it immediately (it was good) and then tried a 2nd batch after heating it and the difference was dramatic. HEAT!
-
18 Feb 2013
(Review from Allrecipes US | Canada)